Contributor:

Contributor:

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Your gravy preparation will vary depending upon the type of meat you are preparing. If you are fixing country fried steak, fried pork chops or fried chicken, it is pretty much the same process.

After cooking your meat, remove the meat from the oil and set aside. Drain most of the remaining oil, leaving crumbs from meat for extra flavor. Mix the cornstarch and water until dissolved. Slowly add liquid to remaining oil, stirring constantly until thickened. Add salt and pepper to taste and serve hot to avoid too much thickening to occur.

If you're preparing a turkey or pork loin that you've cooked in the oven. You will need to drain the juices left over in the pan into a small sauce pan. Prepare the cornstarch and water as above and add to the juices. Stir until thickened and add salt and pepper to taste. You will also need to add a dash of Kitchen Bouquet to add color.

Personal
Notes:

Personal
Notes:

Don't be too hard on yourself if your gravy doesn't turn out every time. It's something you have to learn with experience - You'll get it eventually!

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